Chocolate and Banana Mousse

11. July, 2009

This is a rich and creamy mousse and very healthy since it contains mono-unsaturated fats from the cashew nuts, antioxidants from the cocoa powder and cocoa nibs and potassium from the bananas (which is good for our heart). This mousse does not contain the usual suspects found in mousse recipes such as cream, eggs, white sugar or gelatin so is perfect for vegans and those with intolerance to eggs and dairy. This mousse is best prepared on the same day you will serve it (the banana mixture will turn slightly brownish after one day). It is important that you have at least 3-4 hours to make this mousse as it needs a bit of attention (chilling in between layers). Can't say I didn't warn you!!!

Preparation

Place the 100 grams cashew nuts in a food processor and blend for at least 2 minutes. Scrape the sides of the bowl and continue blending for 1-2 minutes. Add 2 tablespoons coconut oil and continue blending for 1 minute or until the consistency resembles peanut butter and there are no large bits left.

Transfer to a small bowl and set aside.

Place the following ingredients in the food processor: banana, pinch of salt, 4 tablespoons agave nectar, ½ teaspoon vanilla extract and 60 millilitres soy milk. Blend for 15 seconds or until completely smooth.

Now, divide the mixture into two parts, roughly 60/40. Transfer the smaller part to a small bowl, cover and place in the fridge (this will be the light part and we will call it the banana mixture).

Transfer the larger part of the mixture back to the food processor. We will call this the cocoa mixture.

Add the 30 grams cocoa powder to the cocoa mixtureand blend for 10 seconds or until well combined and smooth.

Now pour half the cocoa mixture into two 100 millilitres glasses. Set the remaining cocoa mixture aside.

Transfer the two glasses to the fridge and allow to sit for 1 hour.

After one hour, remove the two glasses from the fridge.

Now, retrieve the banana mixture from the fridge.

Divide the mixture in half and pour on top of the cocoa mixture.

Place the glasses again in the fridge and allow to cool for 1 hour.

After one hour, pour the remaining cocoa mixture on top of the banana mixture.

Sprinkle 1 tablespoon cocoa powder and 1 tablespoon cacao nibs on top of the mousse for decoration.

Serve slightly chilled but not cold.

Tips

You can also decorate the mousse with chopped nuts, chocolate, fruits, berries and more.

You can use macadamia nuts or almonds instead of cashew nuts.

You can use carob powder instead of cocoa powder.

If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.

You can use maple syrup instead of agave nectar.

For a smoother texture you can soak the cashew nuts for several hours before you prepare the mousse.

You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.